If you cannot find naan bread in your local supermarket, pita bread will work fine.
Two 8 Inch Naan Breads
8 Slices Of Provolone Cheese (Four Slices Per Pizza)
Two Roasted Red Peppers
Two Roma Tomatoes
A Minced Garlic Clove
¼ Teaspoon Of Crushed Red Pepper Flakes
¼ Teaspoon Of Ground Black Pepper
3/4 Teaspoon Of Sea Salt, Divided
Three Tablespoons Of Olive Oil, Divided
Four Fresh Basil Leaves
A Large Eggplant Peeled And Cut Lengthwise In About ½ Inch Thick Slices
Preheat the oven to 425 degrees.
Place the eggplant on a sheet pan. Brush the eggplant slices uniformly with a tablespoon of olive oil. Sprinkle the eggplant with ¼ teaspoon of sea salt and ¼ teaspoon of black pepper. Roast in the preheated oven for 15-20 minutes until the eggplant is browned slightly. Allow the eggplant to cool and then cut the eggplant slices into about one inch long, ½ inch wide strips.
Combine the roasted red peppers, the tomatoes, the garlic, the crushed red pepper flakes, ½ teaspoon of sea salt, two tablespoons of olive oil, and the basil leaves in a food processor. Pulse until smooth. Taste and add more sea salt and/or crushed red pepper flakes, if desired.
Spread the red pepper pesto evenly in a thin layer on the naan breads. Note: you do not have to use all of the pesto. Place the eggplant strips in equal amounts on each pizza. Top the eggplant with the provolone cheese (four per pie).
Bake in a preheated oven set at 375 degrees for 15 minutes until the cheese becomes bubbly.
Allow the pizza to cool for 10 minutes before slicing.